Bacon and Mushroom Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• White wine - 1/2 cup
• Chicken broth - 4 cups
• Arborio rice - 1 cup
• Mushrooms - 8 oz, sliced
• Bacon - 6 slices, chopped

Instructions

1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
2. In the same skillet, add the mushrooms and cook until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
3. In a separate pot, heat the chicken broth and keep it warm over low heat.
4. In the same skillet, melt the butter and sauté the onion and garlic until they are soft and translucent.
5. Add the Arborio rice to the skillet and stir to coat it with the butter, onion, and garlic mixture.
6. Pour in the white wine and cook until it is absorbed by the rice.
7. Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
8. Continue this process until the rice is cooked al dente and has a creamy consistency. This should take about 20 minutes.
9. Stir in the cooked bacon, mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
10. Remove from heat and let the risotto rest for a few minutes before serving.
11. Garnish with fresh parsley and serve hot.